Winter has hit us hard this year in SE Ontario, and I couldn’t be happier. The greatest thing about winter besides the spectacular scenery it affords us is the beautiful contrast to all those other seasons – seasons we appreciate so much more because we know all that colour is not a permanent state. Winter is also a perfect time for the gardener or forager to rest, regroup, and plan for the next season’s labour. I still have a lot of reading to do before spring comes, but I have succeeded in working with some of my preserved harvests, and decided where I should focus my attention once spring arrives. Therefore, I feel this winter has been a fairly productive period.
This recipe is a result of some of my ‘thinking’ time during this snowy and bitterly cold season. I devised a recipe which uses three of my foraged products: crab apples, sumac powder, and my new favourite, black walnuts. I expected not to get it right the first time, but the result is exactly what I was hoping for. Not too sweet, a good balance of fruit and nut flavour, and soft enough I don’t have to worry about cracking a tooth.
I love biscotti, sweet or savoury. They are the true ‘biscuit’ or ‘twice cooked”. The variations are endless, including not only nuts and fruits, but also herbs and seeds. If you don’t have these exact ingredients on hand, just combine what you have with, say, one fruit, one nut and one flavouring (vanilla, lemon zest, almond, chocolate, etc).
Crab Apple, Walnut and Sumac Biscotti
2 cups whole wheat flour
1 tsp baking powder
1/4 tsp salt
1 heaping Tbsp sumac powder
3/4 cup dried crab apples
1/4 cup black walnuts
1/4 cup olive oil
3 eggs
Mix together all the dry ingredients. Whisk the oil and eggs together, and add them to the dry ingredients. Mix thoroughly, kneading the dough till it sticks together. Divide the dough in two parts and form into two loaves, 7″x3″. Place on parchment-lined cookie sheet.
Bake in a 300 degree F oven for about 45 minutes. Remove from the oven to cool for about 15 minutes. Slice each loaf into twelve slices. Arrange again on the parchment, and return to the oven, lowered to 275 F, for 12 minutes.
February 5, 2014 at 9:28 pm
Sumac – how unusual!
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February 5, 2014 at 10:44 pm
Thanks for stopping by. Sumac is surprisingly unusual, considering how abundant and tasty it is. I hope others will make use of it as I do. Has cut my lemon budget in half at least.
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February 5, 2014 at 11:07 pm
Have you posted about it? eg What species, how you process it etc?
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February 6, 2014 at 12:27 am
I did. If you click on the word sumac in blue in my last post on biscotti, that post should come up. I probably should have made that clearer. It is staghorn, I dried it, chopped it in a blender and passed it through a sieve.
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February 6, 2014 at 12:52 am
Love the recipe and the photos as always! Well done! 🙂
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February 6, 2014 at 5:00 am
I love Biscotti and more with a caffe latte.
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February 6, 2014 at 1:42 pm
Looks very interesting! I have never tried Sumac but seems like I should. Where will I be able to find them? In Middle Eastern grocers perhaps?
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February 6, 2014 at 2:04 pm
I would think any Middle Eastern grocer would carry it. It has a nice lemony flavour that goes well with Indian cuisine, among other things, but I also like it as a garnish.
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February 7, 2014 at 2:32 am
Hi Hilda
This looks absolutely delicious. I am definitely going to try this one. Bob and I love our latte, so what a wonderful treat to have along with it.
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February 7, 2014 at 3:30 am
Do you want some of the black walnuts? I still have some if you like.
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February 8, 2014 at 1:45 am
Beautiful, healthy recipe – and gorgeous photos of the snow in Ontario. 🙂
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February 8, 2014 at 3:49 am
Thanks again. The snow is the easiest thing to photograph – if it weren’t so cold, I’d be taking pics all day.
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February 17, 2014 at 10:59 pm
If this is what you come up with when you have time on your hands, I wish you many more snow days. 🙂
I’m definitely going to be baking these this weekend
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February 17, 2014 at 11:22 pm
Thanks. I think biscotti are maybe the most versatile baked good, because sweet or savoury, they are always good. I usually make them with herbs, so this was a bit of a departure for me. As for my inspiration, the beautiful snow has had a good effect on me and my energy levels.
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